If you love chocolate but feel guilty after gorging on it, then this recipe is for you! Many people know beets are supposed to be good for them, but they don’t like the way they taste; however, you can’t even tell they are in this cake! It just tastes like an incredibly moist chocolatey cake. And the best part is you’ll still reap the health benefits associated with beets. Just take a look at the list of health benefits beets give you from fullcircle.com:
- “Beets contain high amounts of boron, which is directly related to the production of human sex hormones.” So basically, it’s an aphrodisiac.
- “Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. These are but a few of the many nutrients, vitamins and minerals that can be found in beets and beet greens.” Enough said.
- “They are a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer.”
- “Beets help your mental health.”
- “Nutritionists use beets and beet juice to test stomach acid levels, so stay ahead of the curve by adding beets to your diet now.” And if nutritionists use beets, they must be good for you!
- “Beets are a high source of energy.”
I think that list from fullcircle.com pretty well sums up why you should be eating beets. And if you don’t like beets but have a big sweet tooth, then give this recipe a try. You won’t regret it! I based my recipe off of a Martha Stewart recipe (which was not vegan) and topped the cake with a rich chocolate frosting recipe I got from ohsheglows.
4 medium beets, trimmed & peeled
2 cups flour (I used 1 cup whole wheat & 1 cup all purpose)
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup unsweetened applesauce
3/4 cup warm water
1/4 cup oil (the recipe calls for safflower oil, but you could also use canola or vegetable oil)
1 tsp vanilla
Cover beets with 2 inches of water in a pot and bring to a boil. Once the water is at a rolling boil, turn the heat to low and allow the beets to simmer for 30 minutes. Check to make sure they are done by piercing a beet with a knife–it should go right through. Remove from heat, drain, and puree in a blender or food processor until smooth. Set aside for now.
Preheat the oven to 350. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a medium to large size bowl. Whisk in the applesauce, water, oil, vanilla, and 1 1/4 cup of the pureed beets.
Coat a 9 inch cake pan with oil, line it with parchment paper, and spray the parchment paper with oil as well. Pour batter into the lined pan and spread evenly. Bake for about 45 minutes, or until a toothpick comes out clean. Let the cake cool for at least 20 minutes, and then turn the cake pan upside down so the cake will come out onto a flat pan or platter.
If you like dark chocolate or rich decadent desserts, then frost the cake with the recipe below, or you can sprinkle the top with powdered sugar or a chocolate glaze (or eat as is).
Chocolate Frosting Ingredients
1 can full fat coconut cream (make sure you buy coconut cream and not coconut milk, because some coconut milk brands do not separate the cream from the milk and you’ll only need the cream for this recipe)
1 (12 oz.) bag dark chocolate chips (I used 60% cacao)
1 Tbsp pure maple syrup
Scoop the coconut cream into a medium sized sauce pan, and then stir in the entire bag of chocolate chips. On low heat, melt the chocolate chips into the cream, stirring frequently so nothing burns. Once everything is melted and blended smoothly, pour the mixture into a small bowl, cover, and refrigerate for 2-3 hours (you can also do this the night before you plan on baking the cake).
When the 2 hour minimum is up, use an electric beater to whip the frosting until it’s nice and creamy. Add 1 Tbsp pure maple syrup and whip a bit longer. Now use this incredibly decadent frosting to frost your chocolate beet cake!
As a side note, you’ll need to keep this cake refrigerated, because the frosting tends to melt a little when left out for too long.